Time and time again I come back to the humble scone. This autumnal inspired bake is flavoured with butternut squash, rosemary and tangy goats cheese, adding a little bit of sophistication to your usual cheesy number. Perfect with soup or even a glass of red in the evening. Substitute the squash for a pumpkin to make the most of Halloween.
makes ~ 12
375g self -raising flour
2 tablespoons chopped rosemary
125g goats cheese
1/4 teaspoon English mustard
salt and pepper
~40g grated cheddar
~8 tablespoons milk
- The butternut squash needs to be roasted before being included in the scones. Chop up a small-medium sized squash removing the tough exterior. Chop into small 1cm x 1cm chunks, drizzle in oil and bake for 30-4o minutes until softened. Once cooked, tip the squash out onto a couple of sheets of kitchen paper and dab off any excess oil. You don’t want greasy scones as they will fall flat. Toss the squash in a couple of tablespoons of flour and put to one side.
- Grease and line a baking tray with baking parchment. Preheat the oven to 180•C.
- Begin the scone mix by rubbing 150g butter into the remaining self-raising flour until you have a crumb-like mixture. There should be no lumps of butter left. You can also do this quickly in a food processor but be wary of overworking the flour and getting tough scones.
- Flavour with a 1/4 teaspoon of mustard, and a generous helping of salt and pepper. Finely chop fresh rosemary until you have roughly 2 tablespoons and add to the mix. Finally, add the squash and chopped goats cheese.
- Bring the mix together into a dough. You will need to add a little milk at this point- anything up to 5 tablespoons. You will need to get your hands involved. The dough is likely to be slightly sticky so I would flour your hands first.
- When the dough is beginning to come together, tip out onto a floured surface and knead slightly until smooth and well-formed. Gently flatten out with a rolling pin until the dough is about 4cm thick, then punch out round scones using a cookie cutter, approximately 7-8cm in diameter. I tend to flour my cutter before using as it helps the scones slide out more easily.
- When all the scones are on the baking tray, brush the top of each with a little milk. Sprinkle with cheddar to give a nice crispy, cheesy top.
- Bake at 180* for approximately 30 mins. When done, the bottom of the scone should be a nice golden brown.